✦ LIBER ✦

EFFECTS OF FAT LEVEL AND COOKING METHODS ON PHYSICAL AND SENSORY CHARACTERISTICS OF RESTRUCTURED BEEF STEAKS

✍ Scribed by MARJORIE P. PENFIELD; CAROL A. COSTELLO; MARSHA A. McNEIL; M. JAMES RIEMANN

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Quality of Restructured Steaks: Effects

✍ CAROL A. COSTELLO; MARJORIE P. PENFIELD; M. JAMES RIEMANN 📂 Article 📅 1985 🏛 Institute of Food Technologists 🌐 English ⚖ 638 KB

Effects of Pre-rigor Pressurization, Met

✍ B. W. BERRY; J. J. SMITH; J. L. SECRIST; E. A. ELGASIM 📂 Article 📅 1986 🏛 Institute of Food Technologists 🌐 English ⚖ 680 KB

Marbling, Fat Trim and Doneness Effects

✍ I. AKINWUNMI; L.D. THOMPSON; C.B. RAMSEY 📂 Article 📅 1993 🏛 Institute of Food Technologists 🌐 English ⚖ 428 KB

EFFECTS OF PAPAIN, FICIN AND SPLEEN ENZY

✍ M.F. MILLER; G.W. DAVIS; S.C. SEIDEMAN; C.B. RAMSEY; T.L. ROLAN 📂 Article 📅 1988 🏛 John Wiley and Sons 🌐 English ⚖ 433 KB

Sensory and Cooking Properties of Beef S

✍ M.E. COLEMAN; K.S. RHEE; H.R. CROSS 📂 Article 📅 1988 🏛 Institute of Food Technologists 🌐 English ⚖ 448 KB

EFFECT OF MUSCLE-FIBER/FIBER-BUNDLE ALIG

✍ M.M. FAROUK; S.X. ZHANG; T. CUMMINGS 📂 Article 📅 2005 🏛 John Wiley and Sons 🌐 English ⚖ 330 KB